Makes 2 quarts
Swing by your local farmers’ market to find heirloom varieties of yellow tomatoes in the fall. While you are there, pick up a few extra pounds to core and freeze whole so that you can make this soup throughout the winter. If you can’t find yellow tomatoes, red beefsteak tomatoes will work just as well.
Ingredients
- 1/4 cup olive oil
- 3 lb yellow tomatoes, cored
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 hothouse cucumber, diced, seeds reserved
- 2 yellow bell peppers, seeded and diced, scraps reserved
- 4 celery stalks, peeled and diced, scraps reserved
- 1 yellow onion, diced, scraps reserved
- 4 plum tomatoes, peeled, seeded, and diced, scraps reserved
- 1 jalapeño pepper, seeded and diced
- Rice wine vinegar, to taste
- Juice of 2 limes
- 1 tablespoon chopped cilantro
Directions
- Preheat the oven to 350°F.
- Lightly oil the yellow tomatoes. Place the tomatoes on a sheet pan and season with salt and black pepper. Roast the tomatoes in the oven until the skins pop open and the flesh is fairly tender. Allow to cool to room temperature.
- Place the tomatoes, all the reserved vegetable scraps, and the jalapeño in a blender and purée. Press the purée through a fine-mesh sieve. Season with salt, black pepper, vinegar, and lime juice.
- Combine all the diced vegetables. Stir the vegetables into the purée or reserve the vegetables and use them to garnish the soup. Refrigerate the soup overnight to allow the flavors to develop. Serve the soup chilled, garnished with the cilantro.
